THE SOLUTION TO A SIMPLE, MEANINGFUL, WELL-DESIGNED LIFE /
THE F Ê T E / LIF E PROJECT
04
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photographs / J A N E C A M E R O N introduction / A N N A B E L L E K E R S L A K E
FOOD / FISH Fish is one of those things we all know we should be eating more of – it’s packed with health benefits including vitamin D and protein. It makes a delicious alternative to poultry and meat but if you don’t cook it often, it can seem a bit daunting. The fact is, it’s easy, delicious and makes for a refreshing change no matter what your dinner plans may be.
food / R E C I P E
TARTARE SAUCE / INGREDIENTS 1 TA B L E S P O O N S A LT-C U R E D C A P E R S, R I N S E D A N D F I N E LY C H O P P E D 1 C U P B E S T-Q U A L I T Y S T O R E-B O U G H T O R H O M E-M A D E M AY O N N A I S E 1 TABLESPOON DIJON MUSTARD 1 S P R I N G O N I O N, F I N E LY S L I C E D 4 TABLESPOONS DILLED GHERKINS, F I N E LY C H O P P E D 2 TA B L E S P O O N S 10G F L AT-L E A F PA R S L E Y, F I N E LY C H O P P E D 2 TEASPOONS WHITE ONION, V E R Y F I N E LY C H O P P E D 1 TABLESPOON LEMON JUICE
METHOD
In a medium bowl, add all of the ingredients and stir well to combine. Check for acidity and add more lemon juice as required. Use immediately or transfer to an airtight jar and store in the refrigerator for up to 1 month. Makes approximately 1+1/4 cups/280g. SERVING / 1 TEASPOON KILOJOULES PER SERVE / 99KG TOTAL FAT PER SERVE / 2.5G SODIUM PER SERVE /23MG CARBOHYDRATES PER SERVE / 0.3G P R OT E I N P E R S E R V E / 0.1G
THIS SPREAD
01. E li Ceramic Spreader in Black $9.95, countryroad.com.au
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01. M atte Black Ceramic Jug $20, stirlinghotel.com.au/cellars 02. T erra Side Plate $19.95, robertgordonaustralia.com 03. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au O P PO S I T E PAG E
01. S hio Enamel Casserole Dish in Pale Grey $59.95, countryroad.com.au 02. L ab Placemat in Black $29.95, countryroad.com.au 03. I KEA 365+ Tea Towel in White (one of two kinds shown), $7.95 for a pack of two, ikea.com.au
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FETEPRESS.COM.AU / ISSUE NO. 18
food / R E C I P E
WHITE FISH, FENNEL AND BLACK OLIVE SALAD / SALAD INGREDIENTS 50 G F E N N E L , F R E S H LY S L I C E D 150G ROCKET 1 AVOCADO, SLICED
DRESSING INGREDIENTS 3 TABLESPOONS BL ACK OLIVE, CHOPPED 1 TABLESPOON GARLIC, CHOPPED 1/2 CUP SHALLOT, CHOPPED 1/4 CUP STICKY BALSAMIC VINEGAR 1/4 CUP OLIVE OIL S A LT A N D F R E S H LY-C R A C K E D BL ACK PEPPER TO TASTE
POACHING INGREDIENTS 1/2 CUP CUP WHITE WINE 1/2 ONION, SLICED 2 GARLIC CLOVES, CRUSHED 1/2 LEMON 1/2 TEASPOON SALT 6 BLACK PEPPERCORNS 200G WHITE FISH B LU E-E Y E T R E VA L L A O R S N A P P E R
METHOD
In a large bowl mix together the salad ingredients and set aside. In a smaller bowl add all the dressing ingredients. Whisk to combine and set aside until ready to serve. In a large skillet, place at least 5cm high of water and all of the poaching ingredients except for the fish. Heat over medium heat until it reaches 60oC – look for the water to be steaming and moving but not bubbling. Reduce the heat to medium-low. Slide the fish into the pan ensuring it is covered by the liquid. The fish is ready when the internal flesh reaches 60oC or the flesh flakes easily. Carefully remove the cooked fish and break over the prepared salad. Pour the dressing over the salad and serve immediately. SERVES 4 / KILOJOULES PER SERVE / 1520KG TOTAL FAT PER SERVE / 29.6G SODIUM PER SERVE / 475MG CARBOHYDRATES PER SERVE / 4.7G PROTEIN PER SERVE / 13.7G
food / R E C I P E
FISH PAT TIES / CUCUMBER SALAD PATTIE INGREDIENTS 500 GRAMS OF WHITE FISH FILLETS, SKINLESS AND BONELESS WE USED SNAPPER 1 TABLESPOON GREEN CURRY PASTE 1 TABLESPOON CORIANDER LEAVES, CHOPPED 1 E G G, L I G H T LY B E AT E N 2 TEASPOONS LIGHT SOY SAUCE 1/2 LIME, JUICE 1/3 CUP RICE FLOUR SUNFLOWER OIL, TO SHALLOW FRY
SAUCE INGREDIENTS 1/3 CUP SWEET CHILLI SAUCE 1 TABLESPOON LIME JUICE 1 TABLESPOON FISH SAUCE
SALAD INGREDIENTS 2 CUCUMBERS, SHAVED USING A PEELER 1 CUP FRESH SNOW PEAS, F I N E LY S L I C E D 3 S P R I N G O N I O N S, F I N E LY C H O P P E D G R E E N C H I L L I, F I N E LY D I C E D ( O P T I O N A L ) 2 TABLESPOONS CHINESE RICE WINE VINEGAR 2 TABLESPOONS SOY SAUCE 1 TABLESPOON LIME JUICE 2 TEASPOONS CASTER SUGAR
TO SERVE LIME WEDGES 1 TABLESPOON CORIANDER LEAVES, CHOPPED
METHOD
Place the fish into the bowl of a food processor and whiz until coarsely minced. Transfer to a medium bowl and add the green curry paste, coriander leaves, egg, soy sauce, lime juice and rice flour. Combine well. Using damp hands, take 1 heaped tablespoon of the mixture for each fishcake and shape into 5cm patties. Set aside, refrigerated. Prepare dipping sauce and set aside. In a large bowl, prepare the salad of cucumber, snow peas, spring onions and chilli (if using), reserving the dressing until ready to serve. Pre-heat oven to 100oC. In a large saucepan over medium-high heat add 1cm sunflower oil. When oil is hot, cook fishcakes for 2 minutes each side or until golden. Drain on paper towel and keep warm in a low oven while cooking the remaining fishcakes. Serve with dressed salad, dipping sauce coriander and lime wedges. SERVES 4 / KILOJOULES PER SERVE / 1600KG TOTAL FAT PER SERVE / 49.5G SODIUM PER SERVE / 4360MG CARBOHYDRATES PER SERVE / 230G PROTEIN PER SERVE / 68.2G
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T H I S PAG E
01. M atte Black Ceramic Plate 30cm $28, stirlinghotel.com.au/cellars 02. A cademy Wooden Bowl $9, 29 Milan, call 08 7225 0008 03. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au O P PO S I T E PAG E
01. S telton Pure Black Chef’s Knife Large $210, stemonline.com.au
T H I S PAG E
01. F D Style Multi-Purpose Tongs $55, ginkgoleaf.com.au O P PO S I T E PAG E
02. T am Rectangle Platter in Black $39.95, countryroad.com.au
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FETEPRESS.COM.AU / ISSUE NO. 18
food / R E C I P E
FISH AND SL AW TORTILLAS / SLAW INGREDIENTS 1 SMALL SAVOY CABBAGE, SHREDDED. 1 SMALL CARROT, GRATED WE USED PURPLE CARROT 2 -3 S P R I N G O N I O N S , T H I N LY S L I C E D 1/2-1 W H O L E J A L A P E Ñ O C H I L L I, SEEDED AND MINCED (OPTIONAL) 1 CLOVE GARLIC, MINCED 1 TABLESPOON LIME JUICE 2 TA B L E S P O O N S B E S T-Q U A L I T Y S T O R EB O U G H T O R H O M E-M A D E M AY O N N A I S E HONEY TO TASTE (OPTIONAL) S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE
FISH INGREDIENTS 1/3 CUP PLAIN FLOUR 1/2 TEASPOON SALT 1/4 T E A S P O O N F R E S H LY G R O U N D P E P P E R 1/4 TEASPOON SMOKED PAPRIKA 700G WHITE FISH WE USED DEEP SEA PERCH 2 TABLESPOONS VEGETABLE OIL
TO SERVE 12 CORN TORTILLAS CORIANDER LEAVES, TORN 1 AVOCADO, SLICED LIME WEDGES
METHOD
In a large bowl add the cabbage, carrot, spring onions, and jalapeño (if using). Toss to combine. In a small bowl whisk together the minced garlic, lime juice and mayonnaise. Add honey, salt and pepper to taste. Pour over the cabbage and mix well to combine. To prepare the fish, combine flour, salt, pepper and paprika in a shallow bowl. Pat the fish dry, then dredge it in the flour mixture, shaking off excess flour. In a large, heavy pan over medium-high heat, heat the oil. Add the fish to the pan and cook for 2-3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown, the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks. Just before serving, warm the fajitas in the microwave or in a low oven, following the instructions on the packets. (Wrap them in a clean tea towel to keep them warm.) Serve the fish on a platter with the tortillas, slaw, avocado and lime wedges. SERVES 4 / KILOJOULES PER SERVE / 7280KG TOTAL FAT PER SERVE / 49.5G SODIUM PER SERVE / 4360MG CARBOHYDRATES PER SERVE / 230G PROTEIN PER SERVE / 68.2G
food / R E C I P E
FISH IN PAPER / GARLIC BOK CHOY FISH INGREDIENTS 600G FL ATHEAD FILLETS 2 LEMONGRASS STEMS, P O U N D E D A N D S P L I T L E N G T HWAY S 1 TABLESPOON GINGER, GRATED 1 TABLESPOON GREEN CHILLI, F I N E LY C H O P P E D 1 TEASPOON SESAME OIL 4 TABLESPOONS SOY SAUCE OR TAMARI
BOK CHOY INGREDIENTS 4 BUNCHES BOK CHOY, WASHED, LEAVES SEPARATED 4 C L O V E S G A R L I C, F I N E LY S L I C E D 2 TEASPOONS PEANUT OR GRAPESEED OIL
TO SERVE LIME, JUICE AND SLICES CORIANDER LEAVES 600G STEAMED RICE, IF DESIRED
METHOD
Pre-heat oven to 180oC. Cut four sheets of baking paper, approximately 30cm square. Cut four lengths of cotton string, approximately 50cm each. Diagonally place a 15cm slice of lemongrass along each sheet. Lay the fish fillets on top and sprinkle over the grated ginger and chopped chilli. Drizzle a few drops of sesame oil over the length of each fish fillet. Carefully pour over the soy sauce or tamari. Seal each parcel by folding in two opposite corners of the paper then folding the top and bottom corners to form a parcel, securing with the string, ensuring each one is sealed tightly allowing the fish to cook without the steam escaping. Transfer the parcels to a baking sheet and cook for 15 minutes or until the fish is cooked. While the fish is cooking, add 5cm of water to a medium saucepan and bring to the boil. Add the boy choy leaves, seal the saucepan lid and allow to steam for 3 minutes or until the leaves are wilted. Remove leaves and set aside. Pour out most of the cooking liquid, reserving 1/2 cm. Add the oil, then the garlic and rotate the pan continuously over the heat until most of the liquid has evaporated and the garlic is softened but now browned. Replace the cooked boy choy and swirl the pan to combine. Open the fish parcels and squeeze over some lime juice and sprinkle with coriander leaves. Serve with the garlic bok choy, lime juice and slices and steamed rice, if desired. SERVES 4 / DOES NOT INCLUDE RICE KILOJOULES PER SERVE / 1020J TOTAL FAT PER SERVE / 10G SODIUM PER SERVE / 933MG CARBOHYDRATES PER SERVE / 2.2G PROTEIN PER SERVE / 34.2G
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T H I S PAG E
01. T am Rectangle Platter in Black $39.95, countryroad.com.au 02. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
T H I S PAG E
01. T am Rectangle Platter in Black $39.95, countryroad.com.au O P PO S I T E PAG E
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FETEPRESS.COM.AU / ISSUE NO. 18
food / R E C I P E
FISH SLIDERS / FISH INGREDIENTS 500G FL ATHEAD FILLETS, CUT INTO 8 PIECES 1 CUP PLAIN FLOUR 1 EGG 1 CUP FRESH BREADCRUMBS S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE 1/4 CUP OLIVE OIL, FOR SHALLOW FRYING 2 TEASPOONS BUTTER, FOR SHALLOW FRYING
SLIDER INGREDIENTS 8 BRIOCHE SLIDER BUNS 1/4 CUP TARTARE SAUCE SEE RECIPE ON PAGE 115 4 LARGE DILLED GHERKINS, SLICED 4 COS LET TUCE LEAVES, SHREDDED FRESH DILL, SPRIGS
METHOD
Place the flour on a plate. Place the egg in a shallow bowl and whisk to combine. On another plate, place the breadcrumbs, salt and pepper and mix well to combine. Dredge each fillet of fish in the flour, shaking off any excess. Dip into the beaten egg, removing any excess, then coat in the breadcrumb mixture. Set aside until all fillets are crumbed. Heat a heavy-based pan over high heat. Add the oil and butter and allow to heat. Drop a little breadcrumb mixture into the oil – if it sizzles the oil is hot enough. Carefully slide in the fish fillets and allow to cook for approximately 3-5 minutes each side or until golden brown. Fish may need to be cooked in a number of batches to ensure oil heat is maintained. Drain fish on paper towel until ready to serve. Cut the slider buns in half and spread one half with tartare sauce. Top with dilled gherkin slices, cooked fish fillets and shredded lettuce. Serve immediately. SERVES 4 / KILOJOULES PER SERVE / 2460KG T OTA L F AT P E R S E R V E / 26.4 G SODIUM PER SERVE / 484MG C A R B O H Y D R AT E S P E R S E R V E / 47.4 G PROTEIN PER SERVE / 38.8G